Swirled Raspberry Snow Salad

A slice of Raspberry Snow Salad dessert with whipped cream, a raspberry, and a mint leaf on top sits on a plate. A bite has been taken out, and fresh raspberries are scattered nearby.

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Swirled Raspberry Snow Salad

This raspberry Jell-O salad is an excellent make-ahead dessert for holidays or weeknight dinners.

Course Dessert

Cuisine American

Keyword gelatin, make-ahead, no bake, party food

Prep Time 30

chilling time 3

Servings servings

Calories 163kcal

Author Paula

Equipment

Ingredients

2 packages (10.6 oz total) Walker Shortbread Cookies
8 Tablespoons Unsalted Butter
1 Envelope Unflavored Gelatin
¼ Cup Cold Water
1 Cup Boiling Water
1 Teaspoon Vanilla
⅔ Cup Sugar
10 ounces Sour Cream
8 ounces Cool Whip
3 ounces Raspberry Jello
1 Cup Boiling Water
12 ounces Raspberries Frozen but thawed

Instructions

Optional Garnish- Fresh Raspberries, Whipped Cream, Mint Leaves or Rosemary
Begin by making the shortbread crust. Place 2 packages of shortbread cookies into the food processor, along with 8 tablespoons of melted butter. Turn on high for 30 seconds or until completely crumbled.
2 packages (10.6 oz total) Walker Shortbread Cookies, 8 Tablespoons Unsalted Butter
Next, coat a 9 x 13 pan with non-stick spray. Pour the cookie crumbles into the pan and press them down firmly with a metal spoon.

You can spray the back of the spoon with non-stick spray to help press down the crust without it sticking. The cookie crust should fill the entire pan. Try to keep the cookie layer as even as possible.

Set aside the cookie layer and grab a large bowl to make the snow layer.
In a large bowl, combine 1 envelope of unflavored gelatin with ¼ cup cold water. Whisk until dissolved.
1 Envelope Unflavored Gelatin, ¼ Cup Cold Water
Pour in sugar, vanilla and 1 cup of boiling water to the gelatin mixture. Whisk again until everything is dissolved.
1 Teaspoon Vanilla, ⅔ Cup Sugar, 1 Cup Boiling Water
Let it cool for 5-10 minutes, then add the containers of sour cream and cool whip. Whisk until everything is thoroughly mixed.
10 ounces Sour Cream, 8 ounces Cool Whip
Pour snow layer onto the cookie layer and place in the refrigerator for 30 minutes.
While the snow layer is chilling, make the raspberry topping. In a medium bowl, mix raspberry Jello and 1 cup boiling water. Stir until completely dissolved. Add the bag of frozen raspberries (thawed) and stir.
3 ounces Raspberry Jello, 1 Cup Boiling Water, 12 ounces Raspberries
After 30 minutes pull the snow layer out of the refrigerator. Carefully pour or spoon the raspberry layer into the snow layer. The gelatin will be soft, so it will begin to mix as you pour. Once you have poured all the raspberry mixture, take a rubber spatula and slowly swirl the raspberry through the snow layer. Swirl the snow layer and raspberry mixture together as much as you would like and then place it back in the refrigerator for 2 and 1/2 more hours or until firm enough to serve.
Optional garnish: when serving, you can add a dollop of whipped cream, fresh raspberry and green sprig (mint leaf or rosemary) to each slice.

Notes

🥡How Do I Store Raspberry Snow Salad?

Cover the pan tightly and refrigerate leftovers.

For best quality, plan to eat the dessert within 3 to 4 days.

Because this dessert contains sour cream and whipped topping, keep it refrigerated and don't leave it sitting at room temperature for an extended period.

❄️Can I Freeze Raspberry Snow Salad?

I don't recommend freezing this dessert.

The gelatin may freeze, but the sour cream and whipped topping can change texture after thawing. The shortbread crust can also lose some of its crisp texture.

For the best texture, make Raspberry Snow Salad a day in advance and refrigerate it.

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Nutrition